Grapefruit cream

Name: Grapefruit cream
Cook time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 8 sheets white gelatine; 8 Eggs; 200 g Sugar; 1 pinch Salt; 1/2 l Grapefruit juice; 1 untreated lemon; 1 large pink grapefruit

AUTHOR
Brooke Calhoun

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 12

8 sheets white gelatine
8 Eggs
200 g Sugar
1 pinch Salt
1/2 l Grapefruit juice
1 untreated lemon
1 large pink grapefruit

Directions

1
Soak the gelatine. Separate eggs. Beat egg yolks, sugar and salt until frothy. Add grapefruit juice. Squeeze the gelatine, dissolve and stir into the egg yolk mixture. Put in a cool place until the mixture begins to gel.
2
Beat the egg whites until stiff and fold loosely into the cream. Pour into a bowl and chill for about 1 hour. Wash and dry lemon, grate peel roughly. Peel grapefruit generously so that the white skin is completely removed.
3
Cut out the flesh between the separating skins. Decorate the cream with grapefruit fillets and grated lemon.